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Green Dip

Turn leftover salad greens into this bright green dip – it’s an delicious way to get in an extra serve of vegetables or two.

  • Total Time: 15min
  • Serves: 6


  • 2 cups frozen peas, defrosted & drained
  • 2 cups leafy greens, rocket and/or baby spinach
  • ½ red onion, finely chopped
  • 1 clove garlic, finely chopped (or ½ tsp minced garlic)
  • ½ chilli, seeds removed & finely chopped
  • ½ cup crème fraiche
  • 1 tablespoon fresh mint, finely chopped
  • 2 tablespoons lime or lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ½ teaspoon ground cumin


  1. Defrost peas by pouring boiling water over them and leaving for several minutes. Drain.
  2. Combine peas, along with the leafy greens, onion, garlic and chilli in a food processor and blitz until finely chopped.
  3. Add crème fraiche and blitz until well combined.
  4. Transfer to a bowl and add remaining ingredients. Mix well. Adjust seasonings to taste.
  5. Serve on toast or on a platter with carrot sticks and crunchy bread snacks.


  1. Make your own crunchy bread snacks by cutting stale tortillas, wraps, chapatti into even-sized chunks. Heat oven to 180 degrees, sprinkle breads with oil and bake for 3-4 minutes on each side – watching closely so they don’t burn.